2 weeks Ago By Lisa Hay
Chef Leah Cohen and her husband and partner, Ben Byruch, expand Pig & Khao to New York City’s Upper West Side. The early 2010s marked a pivotal moment for Southeast Asian cuisine in New York City, with chefs like Leah Cohen leading the charge. Pig & Khao’s Lower East Side outpost quickly captured the city’s attention, showcasing Cohen’s ability to honor traditional recipes and flavors while making them accessible and exciting to a modern audience.
As a new wave of Southeast Asian restaurants emerge, Cohen carries her legacy forward. This new outpost brings the bold flavors and dynamic energy that defined the original, paired with fresh innovations that illustrate the team’s evolution over the past decade – the expansion reflects not only the growth of Pig & Khao, but also Cohen’s journey as a chef. The menu at Pig & Khao UWS captures the bold and diverse flavors of Southeast Asia – drawing inspiration from Cohen’s training and travels throughout Thailand and Vietnam, while also delving deeper into her Filipino heritage.
It features a mix of classics from the Lower East Side, such as Khao Soi, Chili Pan Mee, Hainanese Duck, and Sizzling Sisig, alongside an array of new and inventive dishes exclusive to this location: Dessert offerings feature options like Thai Tea Tres Leches; Latik Tart with Torched Meringue; and Warm Chocolate Chip Cookie with Pandan Milk. Director of Operations Ben Schmitt has curated a bar program that complements the flavors and ingredients coming out of the kitchen. Spirited offerings run the gamut from “Kinda Sorta Classics” like the 99 Daiquiris with Tanduay spiced rum, banana syrup, lime, and aquafaba and the Pigroni with gin, Lustau vermouth, campari, cardamom and grapefruit bitters, to “P&K Originals” like the Kind of a Big Deal (tequila, aperol, centerbe, Thai chili, cacao, lime, bitters); the Mezcal Martini (mezcal, Cocchi Americano, green peppercorn, Thai basil, honey); and the Kentucky Pig (bourbon, ginger, curry leaf, lime, mint).
Spirit-free options are also available, like the Curried Shirley with ginger curry, lime, club soda, and house grenadine and the Filipino Limeade made with Calamansi lime and sweetened condensed milk To round out the bar program, guests may also look for Pig & Khao’s famous jello shot cocktails, large and small format cocktails, as well as beer and wine. With the addition of a proper bar and larger space, this new location also features a bespoke ice program, allowing for an elevated drinking experience. The 1,500 square-foot space is as much a celebration of Southeast Asia as the food and beverage.
Designed by Ben Byruch, guests will be immersed in a space filled with bold colors and graphic art that nod to the region’s famed night markets. He has reimagined everyday items from Southeast Asia in innovative ways, such as repurposing vintage beer crates for the patio surround and integrating old lottery tickets into wall art. Earlier this year, Leah and Ben embarked on a sourcing trip to Vietnam and Thailand, returning with a curated selection of items that infuse the space with authenticity, like lighting and plateware to vintage signs from Papaya Studio—Thailand’s largest antique market—and locally sourced artwork from Bangkok’s iconic Chatuchak Market.
Larger than the original Lower East Side location, this Upper West Side outpost has 54 seats in the dining room, a six-seat chef’s counter, 12 seats at the bar, and 24 seats outside. Pig & Khao Upper West Side is located at 433 Amsterdam Avenue, between 80th and 81st Streets, in New York City. It is open daily from 4:00 PM to 10:00 PM.
Following the opening, Pig & Khao UWS will launch happy hour and weekend brunch, and eventually lunch service. Cash and all major credit cards are accepted. Reservations can be made via Resy and OpenTable, and walk-ins are welcome.
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